3. Heat the vegetable oil in a skillet over medium heat. When the oil sizzles upon contact with a droplet of water, drop 1 tablespoon of the egg batter into the pan. Flatten the mound of batter slightly with the back of a spoon. Continue adding as many mounds of the batter as the skillet will allow. Fry for 2 minutes, or until golden, turning once. Drain the fritters on paper towels. Repeat this process with the remaining batter, and if necessary, add more oil.